I’m traveling for the next few Days. The week’s Health & Fitness is very abbreviated.
Welcome to the Stars Hollow Health and Fitness weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
Italians have a way with this vegetable, both the pencil-thin stalks that grow wild in the countryside and the thicker cultivated varieties.
Simply steamed or boiled, asparagus can be served with a range of condiments and sauces, from Parmesan and butter to anchovies and capers to gremolata – a mixture of finely chopped parsley, garlic and lemon zest. Italian cooks also use asparagus in risottos and toss it with pastas; they scramble the thin variety with eggs and use it to fill frittatas.
Asparagus is an excellent, low-calorie source of vitamin K, folate, vitamin C, vitamin A and nutrients like tryptophan, manganese and fiber.
Made with very thin asparagus, this dish is common in Italy and a neighboring region of Croatia, Istria.
Lasagna need not be assembled and baked. This version can be thrown together like any other pasta dish.
This dish is an Italian classic from the Lombardy region.
These crepes make a wonderful main course for a vegetarian dinner party.
Italian cooks have found dozens of inventive ways to use asparagus, including this tasty salad.
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